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Fresh Corn Salsa Salad

Serves 8
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Frijoles Borrachos

Drunken Beans, from our Fall, 2013 issue of GRAZE, is a classic Mexican dish. These delicious beans owe their layered flavor to tomatoes, oregano and beer. We love them with the smoky flavor of bacon but you can easily leave out the bacon and use...

Serves 12
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German-Style Apples and Cabbage

Serves 6
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Gluten Free Crepes

You absolutely can make these with all purpose flour, but you won’t need to! Bob’s 1 to 1 Baking Flour is a staff favorite for crepes, waffles and even cookies. Taste testers never knew we made a switch! This recipe lends itself well for sweet...

Yields about 20 crep
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Gluten-Free Bread Dressing

Hooray - a dressing that's gluten-free! This recipe can be easily adapted for different tastes just by adding different fruits or vegetables. Choose these two or make one up! Apple-Raisin - Increase salt to 1 1/2 teaspoons and add 3 cups finely chopped...

Serves 6
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Gluten-Free Herbed Stuffing

Using Van’s frozen waffles makes for an easy stuffing mix. Made with or without the sausage, it is surprisingly delicious!  

Serves 6
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Grilled Summer Vegetables and Juusto Cheese

Grilled cheese? Yes please! If you’re unfamiliar with Juustoleipa (pronounced: hoo-STAH-lee-pah) cheese (aka “bread cheese”) it’s a great addition to your summer grilling repertoire. Similar to cheese curds, it has a...

Serves 4
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Kale with White Beans

From our Winter 2012 issue of Graze magazine. This is one of our most requested side dish recipes and one of the easiest to make. It’s wonderful served as is, with cornbread on the side, and equally good paired with barbeque chicken. Although...

Serves 6
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Kimchi Fried Rice

Kimchi Bokkeumbap means kimchi fried rice. It is a popular Korean dish due to its simplicity and inexpensive ingredients, which traditionally include leftover rice and kimchi. There are many different ingredients that may be added or substituted in this...

Makes 4 servings
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Lemon Roasted Potatoes

The great thing about most Mediterranean foods is that the tastes complement each other, even if the dishes are from different regions. This recipe makes enough for leftovers, which you’ll want to enjoy with eggs the next morning!

Serves 4
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